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In other breads though, you want to push down the dough a lot more to get rid of the larger bubbles. In some of those cases you just place the risen dough in your cast iron pan or other suitable baking tool e. You are a little more limited as to the type of dough you can use here.
One of the most common ways to shape a bread is to make a ball of it. The description is often simple, shape into a ball. But the actual execution is harder.
I still struggle to shape certain doughs in a boule. One way to shape your dough into a bread is to take your ball of risen dough. After doing this you should feel a slight tension on the dough. Turn the dough over. Continue folding the sides in but now fold them into the bottom. You should feel the tension on the top increasing. Especially this second step needs a bit of experience with shaping, once you get a feel for it it becomes easier to do.
I would say the boule is the method that requires most instinct of the methods we discuss here. The name batard can refere to a specific bread or a way of shaping the bread and I found out that within shaping techniques, it can also refer to slightly different ways of shaping. All shaping methods though give a slightly rectangular bread.
If you find other batard shaping methods online they may well be slightly different, but not wrong of course.
The method I use when refering to batard is as follows. Take your bread dough ball and flatten the dough by hand not with a dough roller, that tends to create a denser bread into a slightly rectangular shape.
Now take the right corner and fold it in about the same distance, do the same for the left angle and then do the same for the bottom. Next, take the lower quart of the bread and fold it to the middle, do the same for the top. Properly close the seal, you can do this by pinching the dough together or by gently rolling it back and forth over the seal. Continue rising and baking with the seal at the bottom of the bread. You can use a batard to shape a bread before adding it in a bread tin, but it should also be able to hold its shape, creating a nice slightly rectangular bread.
Baguettes are a long, pretty thin bread. Because of this, a baguette tends to be a lot of crust, with quite little soft bread on the inside.
Add a comment. Active Oldest Votes. Improve this answer. The Pullman loaves and pans were unusual by modern standards in that the entire loaf was contained in the rectangular form, rather than puffing out over the top. Now I wonder if the original formed loaves were more in the Pullman style, and the overflow was a later affectation.
In a chapter beginning on page entitled "Moulds and Tins for Bread and Yeast Cakes," she begins by noting that: Bread baked in pans or tins of uniform shape and capacity was a late development.
David finds the first historical reference to tins presumably rectangular in p. Athanasius Athanasius Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta. Now live: A fully responsive profile. Version labels for answers. Related 0. Hot Network Questions. The typical loaf pan will create a taller loaf that is similar in shape to the loaves you buy at the store.
This is because the sides of the pan force the dough to keep its shape while baking. If you don't have a bread pan, press the two ends closer together, and place the loaf on a greased baking sheet. When baking, the loaf will spread out a bit and create a more oval-shaped loaf. It will have the look of artisan bread or a classic French bread. While the slices are smaller and not the typical rectangle, they are still great for a dinner side and make nice little sandwiches.
They're also useful for a dish like a bruschetta. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.
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